Method

• Preheat oven to 190C / 375F
• Grease and base line 2 x spring form 20cm cake tins, or 2 x 20cm deep sandwich tins.
• To make the cake:
  
• Sift flour, bicarbonate of soda and cocoa together into a large bowl.
• Mix the ground almonds and sugar with the flour and cocoa mixture until evenly blended.
• Melt the margarine. Cool slightly. Put soya milk, soya yoghurt and melted margarine in a blender and blend until smooth and well combined.
• Mix the wet ingredients with the dry ingredients until incorporated, but do not beat.
• Divide between the two tins, level the tops and bake in the preheated oven for about 25 minutes until firm to the touch. Do not worry if the top cracks – this is quite normal. Cool in the tins – overnight is fine.
• To make the filling:
• melt the water and margarine together until the margarine is just melted. Do not let boil or get too hot. Let cool slightly.
• Sift the icing sugar with the cocoa into a large bowl. Add the vanilla extract to the margarine and water then tip into the bowl with the icing sugar and cocoa. Mix well – the mixture will end up quite stiff. If it is runny, the margarine mixture was too hot – just leave it to cool down and set for a while.
• Turn the cakes out of the tins. To make one large cake divide, and carefully spread the filling over the two halves and sandwich together.
• Sprinkle with icing sugar and decorate with drizzles of melted chocolate